- 4 pounds [1.8 kg] blackberries
- 1 1/2 pounds [680 g] apples
- 1 cup [250 mL] water
- 8 ounces [227 g] unsalted butter
- 6 fresh eggs
- 4 pounds [1.8 kg] sugar
- Juice of 3 lemons
- Clean hot sterilized jars
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- Sort blackberries.
- Peel, core and dice apples.
- Transfer blackberries and apple dices into a large saucepan.
- Pour in water and bring to a boil over a high heat.
- Lower heat, cover and leave to simmer for about 20 minutes, until blackberries are soft.
- Remove from heat and, using a wooden spoon, press mixture through a strainer into a medium mixing bowl.
- Arrange a heatproof bowl over a pan of simmering water; melt in unsalted butter.
- Lightly beat eggs before stirring eggs into melted unsalted butter along with sugar, lemon juice and blackberry-apple puree.
- Cook mixture, stirring often for 25 to 30 minutes, until thickened.
- Remove bowl from heat and pour hot mixture into hot sterilized jars; seal at once.
- Leave to cool completely, then label before storing.
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